Grinding of bread grain



Mpx-ch 18, 1930. K. DIENSTl l 1,751,932

GRINDING OF BREAD GRAIN Filed Sept. 1. 1928 Patented Mar. 18, 1930UNITED staresvv naar DIENST, or rRANnroRr-oN-Tnn-MAIN, GERMANY y ,n 'n

GBINDING or Banni) GRAIN Application lfiled. September 1, 1928,',Seriai'No. 303,527, and in Germany December 24, 1927;

This inventionhas reference. to thefgrind+ lng of bread-grains, wheat,rye, corn and the like, and it is particularly intended to devise meansof so conducting the grinding process 5 thatthe valuefof-'the grain-asa` foodvis' in.- creasedand a very high output is secured, and itfurther relates to means of facilitating the grinding process generally,and to Vobtain a better product than usually obtainable l heretofore;Broadly consideredv the treatment ofl grain for the production of'flour,'as disclosed by the previous artvas usually effected according to twogeneral me'thods; ln accordance with one method previously l cleaned`grain was submitted to a washing operation and was then substantiallycompletely peeled in the wet condition whereuponit wasground up intofiour eitherldirec'tlyfor after a subsequent drying and additionalpurification stage. In accordance with another method the previouslycleaned and washed butsubstantially unpeeled grain was v caused to 'passeither Without or after repeatedv wetting or moisteningthrough aplurality v of trickling columns or `containersofothervwise well-knownconstruction, whereupon the grain 'was heated up' in a well knownconditiener to a temperature of substantially 70 degreescentigrade (158degrees in a con` 'ditioner or similar preparatory treating ap,-p'aratus and was then cooled down to 20 degrees centigrade (GSdegreesF.) and after having passed throughv the final purification stage. wasdelivered to the grinding instru- 3D mentalities. l/Vith the method'oftreatment first referred to, it was' not possible to carry on thepreparation of the grains of mixtures of bread grain which usuallyVconstitute thel material under treatment and which generally consist ofgrains of'soft andhard condition in such a ymanner that they individualgrains' beca-me uniformas regards-their hardness, and this lack ofuniformity in the hardness-of ythe grains interfered vvery essentiallywiththe process etgrindng. p 1 Y In accordance with the other previoustreatment above referred to there isa'tendency to arrive at acompensation-ofthe degrees o effhardnjessbetween the individual.grainsfgof meren respectively soft and hard vcondition but it has beenimpossible heretofore to arrive at thedesired uniformity7 in view of thefact thatvthe layer of woody fibres or cellulose surrounding the grainswill absorb and retain the moisture inthe wetting and moisteningtreatment of the grain, wit-hout, however, allowing the moisture toreach the core of the grain, because by the passage of the materialthrough the conditioner this ymoisture is driven off and vaporized. As aresult thereof the grains still possess different degrees of hardnessand interfere with the grinding in a similar manner as stated withrelation to the first-mentioned method. T o this should be' the grindingoutput of white flours and also interferes with the baking qualitiesthereof.

Now in accordance with my invention which constitutes the subject:mattervof; this application, the previously cleaned vor puri- -iied andwashed grain .whichhas beenfsubstantially completely peeled in the. wet;way, is caused to pass through tricklingcolumns orsimilar containersof'well.+knownl construction and without being previously wetted or eoymoistened, yor according to another modificaf tion, afterhaving` been.repeatedly wettedV or moistened.y .Thereupon the grain 1s heated 1naconditioner or similar preparatory instru-` :mentality eto a,temperature of substantially Z0 degreescentigrade, and vis then cooleddown to abouty 2O degrees centigrade, Whereand vto the grindingoperation. Byr beting treated in accordance with this method, the

completepeeling off of the woody fibre from Y aegreescentigrade; .andn@assessment the upon itis ysubmitted to a subsequent cleaning absence ofthelayer of Woody fibres, the per-y meation of the corewith the moistureis effeet-ed *rapidlyY Vand without disturbing vinfluences. i Inaccordance with this method the condition of hardness of the individualgrains becomesr Very uniform for all practical purpo-ses" and the grainsthus treated'may be casily'groundtwith but alowk consumption f of powerand with .very high yield into'white kinds of flour of superior bakingqualities.

K The. grinding inthe Amoistrcoindition of ad-r l' l l vantage, becausethe skin of the grains'i's 'suiiii cieiitly tough to resist trituration,and it is'ob- Y y g' vious that triturated particles of the skin andhusk wouldspoil the flour and would make it dark By siftinggo lthe purewhite flour by` means of Wide-mesh siftersl the coarse partie clesoffskinV which have not beenjgr'ound down toa n Hour-like' condition,are thrown off, Aand al very superior flour lof coarse-grained touch-whichfis generally .preferred byfthe public Y isobtained. Such liouris, moreover, the morey 1 adapted for. baking purposes the less pressurev hasbeen 'used in the grinding operation, inasf mucho-'as .the fatswhich in the grinding opleration ofthe grain have been forced into theflou-r considerably .reduce thejbaking quali.

c ties-thereof.` In accordance with theprocess VV vcomparatively., highdegreev of moisture, "sayV u y of this inventiomit' becomes possibletoeifect the grinding at a reduced pressure. v n @The kinds Vof HourV`thus Vobtained showv *a -l yield :ofrpure Vwhite `fl'ours of high bakingqualities, because as aresult ofthe sharp dry.'-

` l ingprocedure, the skin of the grain Ybecomes .l "brittle-Land' isrubbedlo and triturated ,during the grinding,"so that the ourfobf,Ytained in the sifting.operation'becomes'im;A

lpureand is discolored.,V` Si'fters of line mesh l may be used by meansof which'thev finely l! 'jtritu'ratedskin is partly separated Afrom theflour, but the"l use i of. such v siftersy causes the liour to lose itscoarse-grained touch which is i' so 'much` preferred in the-trade.,Furthei. more, in-order to be-ableto separate the flour I at all in thecase of'sifters of ine'dmesh, v it becomes necessary to grind thegrainmuch Iii-ner with the resulting increaseof pressure Y' Y betweenthe grinding rollers. Suchpractice also impairsthe baking `qualities ofvthe flour.

.l N'owyvin order' to utilize the advantages-,of `60 Vftheproce'ssfdescribed, in c onnectionfwith the manufacture offflourofdrycondition, the V'grain according to this'invention insteadof @beingsharply dried before the;y grinding 'n as heretofore, is treated so'as'to reduce' the 'eX- by this invention t'o the desired degree, whichkmay forinstance :be effected by means of thev otherwise well-knowndrying in vacuo oirv under reduced air pressure., vr' i f v On theaccompanying drawing a system of apparatus is yshown diagrammaticallyembodying theprincipal features of my Ainvention,Y the drawing showing'conventionally a combination of VpiecesA of apparatus rvfor the .c,Cleaning7 peelingand further treating of` bread grai-n.-l`hecleaningsection Vof the `plant isindicated at 1 in the drawing, but it isobvious'that instead of a single cleaning Fromv the cleaning "section Ylthe "grain is which itfma'y be conducted, as Vindica-,ted by 1 thearrows in the drawing, to the usualwstoneremoving machine/5,2, whichyis;associatedv any approved and vconvenientmanner with the "washingsection, and in some j embodiY kmachine a pluralityAthere'f@my` be'USBCL l vusually delivered to the/washing section lofy n the Vplant ofwell-known construction, fromk mentswith drying devices. The grain isthus i washed and while still vwet lis delivered to the Vwet-,peelingsection indicated at 3 in the drawing orgtoany :other kind of *peelinginstrumentality inwhich the'grain is VsubstantiallyV completely jpeeledwhereupon, the'l grain which, in accordancey with the preferred manf nerfof' treatment and inaccordance withl the Ynatureof theparticular grain'has beeny wetted one or several times ispassed through trickling,airing, drying ory similarly treating lup-v right tubes or columns 4whichintheembodi-V l ment shown are providedWit-h pervious or r`ionperforated-.walls adapted for the passage of hot air, allowing themoisture to l penetratel into'the interior of the grain while removingexcess of moisture by drying. :Afterhaving i *passed through thesecolumns or tubes or`f lthrough similar'drying andY airing meansof any,approved or well-known construction, lthegrain'fis conducted into aconditioner in,- gdicated at 5 inthe drawingY and ofy any suit- -ableconstruction which in the exemplilica# tion shown is provided in itsupperjpor'tion `.with heating elements, 'whilegin the lower kpart of theconditioner cooling means '.(perforatedsheets) are arranged." Itma'ylthus `loe heated as hereinbefore mentioned to a temperature ofsubstantially 770 ,degrees centin grate and cooled down to aVteInvJ/era'tureV of QO'degreescentigrate, for which purpose a lfurtherspecial cooling member 6`may be employed.- Afterhaving been-treatedy andcon.-`

ditioned in v'this manner, `the grain 'is sublfrnitted tothe/action ofasubsequenticleaning portion of the plantv which is diagrammatif (callyindicated aty 7 .in the drawing, with' the understanding,rhowever, thatinstead yof/one cleaning section 7,-a plurality thereof may berus'ed. From this subsequent cleaningv 'secf tion .7' thetreated,grainisconducted to; one or moreiseries of grinders .8 of anyapproved Yconstructionand. from; .which it. vrnayfhe withdrawn and delivered forconsumption or shipment.

It should be understood that the lbroad features of the invention hereinshown and described are susceptible of modiications and changes, as Willsuggest themselves to the operator in the carrying out of the methoddescribed and the operation of the apparatus, except as otherwise statedin the appended claims.

I claim Y 1. The method ot grinding bread-grain into flour, whichcomprises preliminarily cleaning the grain, Washing it, thensubstantially completely peeling the grain in the Wet Way, submitting itto motion and to airing, thereupon heating it to a temperature ofsubstantially 158 degrees F. and subsequently cooling the heated grainto substantially 20 degrees F. and submitting it to additional cleaningand to afgrinding operation.

2. The method of grinding bread-grain into lour, which comprisespreliminarily cleaning the grain, Washing it, then substan- 'Ciallycompletely peeling the grain in the Wet Way, repeatedly moistening it,submitting it to motion and to airing, thereupon heating it to atemperature of substantially 158 degrees F. and subsequent-ly coolingthe heated grain to substantially 20 degrees F. and submitting it toadditional cleaning and to a grinding operation.

3. The method of grinding bread-grain into flour, which comprisespreliminarily cleaning the grain, Washing it, then substantiallycompletely peeling the grain in the Wet Way, repeatedly moistening it,submitting it to motion and to airing, moistening it again, thereuponheating it to a temperature of substantially 158 degrees F. andsubsequently cooling the heated grain to substantially 2O degrees F. andsubmitting it to additional cleaning and to a grinding operation.

4. The method of grinding bread-grain int-o flour, which comprisespreliminarily cleaning the grain, Washing it, then substantiallycompletely peeling the grain in the Wet Way, submitting it to motion andto airing, thereupon heating it to a temperature of substantially 158degreesF. and subsequently cooling the heated grain to substantiallyQGdegrees F., submitting it to additional cleaning and to a grindingoperation and then drying the finished tlour to reduce its moisture.

5. The method of grinding bread-grain into flour, which comprisespreliminarily cleaning the grain, Washing it, then substantiallycompletely peeling the grain in the Wet Way, repeatedly moistening it,submitting it to motion and to airing, thereupon heating it to atemperature of substantially 158 degrees F. and subsequently cooling theheated grain to substantially 20 degrees F., submitting it to additionalcleaning and to a grinding operation and `then dryingV the rinished iourto reduceits moisture. y

6. The method of grinding bread-grain into flour, Whichv comprisespreliminarily cleaning the grain, Washing it, then substantiallycompletely peeling the grain in the Wet Way, repeatedly moistening it,submitting it .degrees F., submitting it to additional cleaning and to agrinding operation and then drying the finished flour to reduce itsmoisture.

1n testimony whereof I have afIiXed my signature.

KARL DIENST.

